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COMPOUND CLASSICS
S
Sweetbreads & Foie Gras
Cėpes, Cayenne and Spanish Sherry 18
Salad of Endives and Tart Apples
Tossed with Maytag Bleu Cheese and Walnut
Oil 13
Tuna Tartare
topped with Osetra Caviar
and Preserved
Lemon 16
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FIRST COURSES
Made to
Order Summer Corn Soup
Glazed Pork Belly Raviolis 13
Baby
Iceberg “Wedge”
Smoked Bacon, Tomato and Stilton Dressing 13
Farmer’s
Market Salad
Yellow Curry-Yogurt Dressing
Virgin Olive Oil Grilled Naan 14
Bay
Scallops A La Caprese
Chilled Roast Baby Scallops
Summer Tomatoes and Basil Vinaigrette 16
Pacific
Northwest Oysters on the Half Shell
Daily selection
House Preserved Lemon Mignonette
or Horseradish Cocktail Sauce 18
Summer
Corn and Chanterelles
Carolina Organic Slow Cooked Grits
Parmesan 18
Organic
Butter Lettuce with Baby Tomatoes
Parmesan Reggiano
Champagne Vinaigrette 13
COMPOUND COCKTAILS
Sprig Martini
Svedka Vodka, Crushed Fresh Mint
Fresh Lime Juice
Served Up with a Slice of Lime 10
Prickly Pear Margarita
Sauza Silver Tequila
Triple Sec, Prickly Pear Puree
Served on the Rocks 12
To Help
Conserve Our Environment’s Resources, We Serve Our Own
Filtered Water
Please restrict cellular phone use to front lobby
5.00 split plate charge on any entrée
20% gratuity will be included on parties of 6 or more
Compound Gift Certificates - So Perfect for any Occasion
It’s Not Just a Gift…..It’s An Experience
Please Obtain While You are Dining With Us or at Your
Convenience Via Our Website
www.compoundrestaurant.com
COMPOUND
CLASSICS
Buttermilk
Roast Chicken
Creamed
Spinach with Foie Gras Pan Gravy 26
Grilled Beef
Tenderloin
Cèpe O’Brian
Potatoes
Foie Gras
Hollandaise 40
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MAIN COURSES
Prosciutto
Wrapped Atlantic Salmon
Spring Potato, Artichoke, Fennel and Arugula
White Balsamic Jus 29
Alaskan
Halibut
Summer Sweet Corn Pudding
Smoked Bacon, Tomato and Basil 36
Muscovy
Duck Breast
Apricot Lacquered
Local Carrot and Turnip 29
Coriander
Rubbed Kurabuto Pork Tenderloin
Fired Roasted Poblano Macaroni and Cheese
Bourbon Peach Glaze 27
Natural
Veal Cutlets
Chanterelle Mushrooms
Spinach and Lemon 34
Wild
Mushrooms and
Organic Stone Ground Polenta
Black Truffle Relish, Shaved Parmesan
Organic Arugula 25
SIDE
DISHES
Creamed or Sautéed Spinach 8
Wild Mushrooms 15
Poblano Mac & Cheese 10
Crispy Buttermilk Onion Rings 8
Sweet Corn Pudding 10
Menu Created by Chef/Owner
Mark Kiffin, James Beard Foundation’s “Best Chef of the
Southwest”
Dinner served
nightly, Lunch served Monday through Saturday
The Compound
Restaurant is available for private parties of many
sizes.
Intimate
garden patios, cocktail terrace, private dining rooms
for wedding receptions, social affairs and corporate
events accommodating 12 - 250 guests.
Everything
from menu selection to wine pairings, floral
arrangements to parting gifts can be custom designed for
a memorable occasion.
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